When I think about the perfect spring or summer dessert, strawberry cake instantly comes to mind. I love how fresh strawberries transform a simple cake into something special. With every slice, you get a soft, fluffy texture and a natural sweetness that feels like sunshine on a plate. This recipe is one I keep coming back to whenever I want a dessert that is both comforting and beautiful. The pink hue from the strawberry purée always brings a smile, and the creamy strawberry buttercream takes it to another level. It’s the kind of cake that disappears quickly, whether I make it for family gatherings, birthdays, or casual weekend treats.

Why You’ll Love This Recipe

First, it is made with real strawberries, not artificial flavors. That gives the cake its natural fruity taste and color. Every bite is filled with freshness, making it stand out from store-bought versions. The cake layers are moist and tender, and the strawberry buttercream adds a silky finish that ties everything together.

Another reason to love this cake is how pretty it looks. The gentle pink shade and the option to garnish with fresh strawberries make it perfect for celebrations. It is one of those desserts that feels special but doesn’t require overly complicated steps.

Versatile

This strawberry cake is incredibly versatile. You can bake it as a layer cake for birthdays or simply as a sheet cake for easy slicing. It also works beautifully as cupcakes for parties. The buttercream can be spread thickly for indulgence or kept light with just a thin layer. No matter how you present it, the flavor shines through.

Budget-Friendly

Even though this cake looks impressive, the ingredients are simple and affordable. Strawberries, flour, sugar, butter, and eggs are staples you can easily find in any grocery store. There’s no need for specialty items or expensive tools, which makes this recipe a great choice when you want to impress without overspending. Plus, making it from scratch is always more economical and flavorful than buying a bakery cake.

Ingredients for Strawberry Cake

• 1½ pounds fresh strawberries (to be pureed)

• 2 cups all-purpose flour

• ¼ teaspoon baking soda

• 2½ teaspoons baking powder

• ½ teaspoon salt

• ½ cup unsalted butter (room temperature)

• 1 cup granulated sugar

• 4 large eggs

• ½ cup sour cream

• 1 teaspoon Vanilla Extract (Alcohol-Free)

• ¾ cup milk (room temperature)

• 1½ cups strawberry puree

• 1 cup strawberry puree (for buttercream)

• 1 cup unsalted butter (room temperature)

• 4–5 cups powdered sugar (sifted)

• 1 teaspoon Vanilla Extract (Alcohol-Free)

• 1 pinch salt

  How to Make Strawberry Cake

  Baking a homemade strawberry cake might seem like a big project, but I promise it is easier than it looks. I love how the process comes together step by step, and the results are always worth the effort. This cake is soft, moist, and filled with fresh strawberry flavor, while the buttercream makes it creamy and irresistible. Let me guide you through the process so you can bake this cake with confidence and enjoy it every time.

  Step-by-Step Instructions for Making

  Step 1: Prepare the pans and oven
  Start by preheating your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. You can also line the bottoms with parchment paper for easy removal. This step ensures your cake layers bake evenly and come out without sticking.

  Step 2: Puree the strawberries
  Wash and hull 1½ pounds of fresh strawberries. Place them in a blender and blend until smooth. This should yield about 2½ cups of puree. You’ll use 1½ cups for the cake batter and 1 cup for the buttercream. The puree is the secret to getting that vibrant strawberry flavor throughout the cake.

  Step 3: Mix the dry ingredients
  In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Keep this bowl aside until ready to combine. This mixture gives the cake its structure and ensures even rising.

  Step 4: Cream the butter and sugar
  In a large mixing bowl, beat the butter and granulated sugar with an electric mixer until light and fluffy. This takes about 3–4 minutes. Creaming helps trap air in the mixture, which makes the cake soft and fluffy.

  Step 5: Add eggs and flavorings
  Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Stir in the sour cream and Vanilla Extract (Alcohol-Free). This combination keeps the cake moist and balances the sweetness with a mild tang.

  Step 6: Combine wet and dry ingredients
  Gradually add the dry mixture to the butter mixture, alternating with the milk. Begin and end with the dry ingredients. Mix on low speed until everything is just combined. Do not overmix, as it can make the cake dense.

  Step 7: Fold in the strawberry puree
  Using a spatula, gently fold in 1½ cups of strawberry puree. Folding instead of mixing preserves the airy texture of the batter. You’ll notice the batter turning into a light pink shade with a fruity aroma.

  Step 8: Bake the cakes
  Divide the batter evenly between the prepared pans. Smooth the tops with a spatula and bake for about 30 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.

  Step 9: Make the strawberry buttercream
  In a large bowl, beat the butter until creamy and smooth. Add the powdered sugar one cup at a time, alternating with small amounts of the remaining 1 cup strawberry puree. Continue beating until the buttercream is fluffy. Mix in Vanilla Extract (Alcohol-Free) and a pinch of salt. Adjust the consistency by adding more powdered sugar if it is too soft or more puree if it is too thick.

  Step 10: Assemble the cake
  Once the cake layers are fully cooled, trim the tops if they are domed. Place one layer on a serving plate and spread a generous layer of buttercream on top. Place the second layer over it, then cover the entire cake with the remaining buttercream. Smooth the sides with a spatula or create swirls for a rustic look. Garnish with fresh strawberries if desired.

  Quick and Easy

  Even though this cake looks bakery-level, it comes together quickly. The steps are simple, and most of the time is hands-off while the cakes bake or cool. If you prepare the strawberry puree in advance, the rest of the recipe flows smoothly.

  Customizable

  One of my favorite things about this recipe is how customizable it is. You can make it as a sheet cake if you prefer something casual, or transform it into cupcakes for parties. The buttercream can also be flavored with lemon zest for a tangy twist. For a lighter version, you can frost only the top and keep the sides bare.

  Crowd-Pleasing

  This cake never fails to impress. The pink color is cheerful and inviting, while the flavor is fresh and natural. It serves about ten people, making it perfect for gatherings. Kids love the sweetness, and adults appreciate the homemade touch. Whether for birthdays, tea parties, or special family dinners, this strawberry cake is always a winner.

  FAQs

  Can I use frozen strawberries instead of fresh?
  Yes, you can use frozen strawberries if fresh ones are not available. Thaw them completely, drain excess liquid, and then puree. This ensures the batter doesn’t become too watery.

  How do I keep the cake moist?
  The sour cream and strawberry puree in this recipe already help keep the cake moist. Make sure not to overbake the layers, and always store the cake covered to prevent drying.

  Can I make the cake ahead of time?
  Yes, you can bake the cake layers a day ahead and wrap them tightly in plastic wrap. Store them at room temperature or in the fridge. Frost the cake just before serving for the best freshness.

  Can I freeze strawberry cake?
  Absolutely. Wrap unfrosted cake layers in plastic wrap and place them in an airtight container or freezer bag. They keep well for up to 2 months. Thaw at room temperature before frosting.

  Can I use this recipe for cupcakes?
  Yes, this recipe works well as cupcakes. Divide the batter into lined muffin tins and bake for about 18–20 minutes, or until a toothpick comes out clean.

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  Strawberry Cake

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  This Strawberry Cake is soft, fluffy, and bursting with real strawberry flavor. Fresh strawberry puree gives the cake its fruity taste and beautiful pink color, while the creamy strawberry buttercream adds a smooth finish. Perfect for birthdays, gatherings, or simply as a sweet treat, this cake always impresses.

  • Total Time: 85 minutes
  • Yield: 10 servings 1x

  Ingredients

  Scale 1x2x3x

  • 1½ pounds fresh strawberries (to be pureed)

  • 2 cups all-purpose flour

  • ¼ teaspoon baking soda

  • 2½ teaspoons baking powder

  • ½ teaspoon salt

  • ½ cup unsalted butter (room temperature)

  • 1 cup granulated sugar

  • 4 large eggs

  • ½ cup sour cream

  • 1 teaspoon Vanilla Extract (Alcohol-Free)

  • ¾ cup milk (room temperature)

  • 1½ cups strawberry puree

  For the Buttercream:

  • 1 cup strawberry puree

  • 1 cup unsalted butter (room temperature)

  • 4–5 cups powdered sugar (sifted)

  • 1 teaspoon Vanilla Extract (Alcohol-Free)

  • 1 pinch salt

  Cook Mode Prevent your screen from going dark

  Instructions

  • Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, lining the bottoms with parchment if desired.

  • Puree strawberries until smooth. You’ll need 2½ cups total: 1½ cups for the cake and 1 cup for the buttercream.

  • In a medium bowl, whisk together flour, baking soda, baking powder, and salt. Set aside.

  • In a large bowl, cream butter and sugar until light and fluffy, about 3–4 minutes.

  • Beat in eggs one at a time. Stir in sour cream and Vanilla Extract (Alcohol-Free).

  • Add dry ingredients gradually, alternating with milk, beginning and ending with dry ingredients. Mix until just combined.

  • Fold in 1½ cups strawberry puree gently with a spatula.

  • Divide batter into prepared pans. Bake for 30 minutes or until a toothpick inserted in the center comes out clean.

  • Cool cakes in pans for 10 minutes, then transfer to a wire rack to cool completely.

  • For the buttercream: Beat butter until smooth. Add powdered sugar gradually, alternating with strawberry puree. Mix in Vanilla Extract (Alcohol-Free) and salt. Adjust consistency with more sugar or puree as needed.

  • Level cooled cake layers if domed. Spread buttercream on the first layer, top with the second layer, and frost the entire cake. Garnish with fresh strawberries if desired.

  Notes

  • Do not overmix the batter to keep the cake fluffy.

  • Make sure the cakes are completely cool before frosting.

  • Fresh strawberries work best, but frozen can be used if well-drained.

  • Author: Layla
  • Prep Time: 25 minutes
  • Cook Time: 30 minutes